Creamy Courgette and Nduja Pasta
Looking for a quick and flavourful dinner with a bit of a kick? This creamy courgette and nduja pasta delivers on all fronts. The velvety sauce clings to every strand of pasta, while the courgette adds freshness and the nduja brings a subtle, smoky heat. It’s an easy midweek meal that feels indulgent but takes minimal effort.
Ingredients
- 2 courgettes, thinly sliced
- 6 cloves garlic, thinly sliced
- 4 anchovy fillets
- 2 tbsp tomato paste
- 30g Nduja
- 2 egg yolks
- 40g parmesan
- 1/2 lemon
Fresh pasta
- 200g plain four
- 2 large eggs
Step 1
Sauté the courgettes and garlic in olive oil with a pinch of salt until they are golden and caramelized. Remove from the pan and set aside.
Step 2
Sauté the anchovies, tomato paste, and nduja for 5 minutes until they are dark in colour.
Step 3
Return the courgettes to the pan and mix everything well.
Step 4
Add the pasta and a ladle of pasta water, mix thoroughly, and then turn off the heat.
Step 5
Whisk the egg yolks and Parmesan together until well combined.
Step 6
Add the egg yolk mixture to the pasta and stir thoroughly with the heat off to create a creamy sauce.
Step 7
Finish with a squeeze of lemon and enjoy
Fresh pasta
Knead the flour and eggs together to form a soft dough, then let it rest while you prepare the sauce. Cut the dough into pieces and drop them directly into salted boiling water. Cook for 5 minutes or until they are soft and fully cooked (cooking time may vary based on the size of your pieces).